Duck breast with celery cappuccino sauce is a French dish. Thanks to the use of raspberry syrup, the meat acquires an unusual taste, which is sure to be appreciated even by fastidious gourmets.
It is necessary
- - 150 g shallots
- - vegetable oil
- - 800 g duck breast
- - 40 ml raspberry syrup
- - salt
- - ground black pepper
- - 200 g asparagus
- - 150 g celery
- - 50 ml of dry white wine
- - 200 g cream
Instructions
Step 1
Prepare the cappuccino sauce first. Chop shallots, asparagus and celery and lightly fry in vegetable oil. A few minutes before cooking, add dry white wine to the contents of the pan. After the moisture has evaporated, pour in the cream and simmer until the mixture thickens. Beat the mixture with a whisk or blender. Please note that the mixture should foam a little.
Step 2
Season the duck breast with salt and pepper to taste, and then fry in vegetable oil. You can fry the meat until golden brown, and then bring it to readiness in the oven. Cut the fillet into thin slices and arrange in an even layer on a plate.
Step 3
Top the duck fillet slices with celery cappuccino sauce and lightly season with raspberry syrup. You can use sprigs of parsley or mint leaves for decoration.
